RECOVERY OF BETALAINES FROM RED BEETS BY A DIFFUSION‐EXTRACTION PROCEDURE

Abstract

ABSTRACT A continuous counter‐current diffusion apparatus was used for the extraction of betalaines from red beets. The apparatus was used with an incline of 4.0° and 4.5° and was operated at temperatures from 70‐74°C. The efficiency of water and of citric acid solutions (0.050‐0.125%) to extract betalaines was investigated. The solvent to sliced beet ratios were approximately 1.5/1. Best recoveries of about 71% betanine were found in the more acid systems at 4.5° incline angle. The betacyanine/betaxanthine ratio could be varied and was influenced by temperature and pH of the various processing operations used to produce beet juice powders i.e. diffusion‐extraction, concentration and spray drying.